Menu
"TAKE A LOOK IN YOUR BACK GARDEN
Often, that's where you'll find the best food"
Limburgs gold
Special | May 19th | € 95,00 p.p. all-in
Come and enjoy the beautiful voice of Francine Recca, they provide a performance as a duo with Romain during this afternoon, and we serve a tasty presentation of the asparagus and other spring specialties provided by the kitchen staff of Bart Ausems.
Limburgs gold
Special | May 19th | € 95,00 p.p. all-in
Come and enjoy the beautiful voice of Francine Recca, they provide a performance as a duo with Romain during this afternoon, and we serve a tasty presentation of the asparagus and other spring specialties provided by the kitchen staff of Bart Ausems.
This afternoon we serve a 4-course lunch that is perfectly arranged.
Francine and Romain are happy to welcome you from 12:00 with their first repetoire. The afternoon is further filled in by a 4-course lunch with, among other things, asparagus and a nice pallet of what the Spring season has to offer.
Menu
Lobster salad, marinated asparagus and a champagne sabayon
Roasted Scottish salmon, braised asparagus, and a butter gravy
Roasted suckling lamb from the Geuldal with spring vegetables and its own gravy
Tartelet of raspberries with lemon curd and a sorbet of dark chocolate
The price of the 4-course all-in package is 95 euros per person.
Reserve a table reserveringen@toutafait.nl or + 31 43 350 0405.
Lunch special
from 3 courses | € 35,00 | Suggestion of the week
In addition to our à la carte dishes and the Chef's menu, we serve a Lunch Special which varies weekly.
Our lunch special is served per table and consists of 3, 4 or 5 course menu.
Lunch special
from 3 courses | € 35,00 | Suggestion of the week
In addition to our à la carte dishes and the Chef's menu, we serve a Lunch Special which varies weekly.
Our lunch special is served per table and consists of 3, 4 or 5 course menu.
MENU
SCOTTISH SALMON | GRAY SHRIMP | salad | marinated asparagus
IBERICO WANG | cream of peas | antiboise *
SUCKLING LAMB FROM THE GEULDAL | roast | spring vegetables | his own gravy
CHEESES | from Michel van Tricht **
BOMBE OF PASSION FRUIT | valhrona chocolate | verveine sorbet
3 course 35.00| wine pairing 20.00
4 course 45.00| wine pairing 25.00
5 course 55.00| wine pariing 30.00
CHEF'S MENU
4 to 8 courses | from € 80,00
Apart from our à la carte menu, we also serve a regularly changing set menu for both lunch and dinner, composed of fresh daily produce. The set menus are only served per table, in 4 to 8 courses.
CHEF'S MENU
4 to 8 courses | from € 80,00
Apart from our à la carte menu, we also serve a regularly changing set menu for both lunch and dinner, composed of fresh daily produce. The set menus are only served per table, in 4 to 8 courses.
EASTERN SCHELDT LOBSTER | marinated | melon | citrus escabeche | tomato
KINGFISH | pickled | tartare | Parmesan cheese
COQUILLE ST. JACQUES | rhubarb | crème of verveine
LIMBURGIAN ASPARAGUS | slowly cooked |
crème of morilles *
SWEETBREAD | blini| ragoût of veal tongue **
SUCKLING LAMB | from the Geuldal area | different preparations | broad beans | Opperdoes potatoes
CHEESE | served from the trolley | selected by maître-fromager Michel van Tricht
RASPBERRIES | Lemon curd | sorbet of chocolate | strained yoghurt with lime
120.00 8 course
110.00 7 course (without **)
100.00 6 course (without */**)
90.00 5 course Lobster|Kingfish|Coquille|Lamb|Raspberries
80.00 4 course Lobster|Kingfish|Lamb|Raspberries
The chef's menu is only served per table.
à la carte
your own selection from the starters/main courses/desserts
Discover our à la carte menu and compose your dinner from our starters, main courses and desserts.
à la carte
your own selection from the starters/main courses/desserts
Discover our à la carte menu and compose your dinner from our starters, main courses and desserts.
Starters
31.00 | LAMB | Saddle of lamb | marinated asparagus | poached egg | salad of herbs |
35.00 | KING CRAB | King crab salad | cookie of yuzu | basil |
36.00 | LANGOUSTINES | Langoustines | tomato tartare | verveine crème | crispy of sourdough |
Main courses
43.50 | SEA BASS | Sea Bass | prepared on the rôtissoire | crème of carrots | star anise | antiboise |
46.50 | BLACK ANGUS | Sirloin | prepared on the green egg | pommes pont neuf | sauce of red wine |
48.50 | VEAL | Chef signature dish | sweetbread | veal liver | veal kidney | caramelized shallots
|
Desserts
20.00 | STRAWBERRY PEPPER | prepared at your table | vanilla ice cream |
19.00 | CHOCOLATE | Chocolate drop | raspberries | sorbet of raspberries |
20.00 | CHEESE Selection of cheeses from maître-fromager Michel van Tricht served from the cheese trolley |
